Raise your hand if you remember eating blue bubblegum ice cream.
I can remember it being one of my favorites when we were little. It was one of those special occasion treats for Sue and I. We used to purposely eat it messily to get blue mustaches.
Yeah. That's right. We were pretty cool kids.
I have tried to find it in stores the last few years and it is just not to be found. Keep in mind I live in a teeny tiny little town in the mountains of Canada. It may very well be available in the city.
That being said, I was really wanting to try to recreate the flavor in a homemade ice cream.
I think I was successful. It was pretty exciting.
It is a very sweet ice cream. My younger taste testers seemed to fall more madly in love with it than my older testers.
Mind you, my older tasters appreciated the trip down memory lane.
Blue Bubblegum Ice Cream
2 cups whipping cream (heavy cream)
2 cups half & half
1/2 cup sugar
2 egg yolks
1 tsp vanilla
1/8 tsp salt
blue food coloring (enough to tint it light blue)
3 packs (15 pieces) Hubba Bubba bubblegum
In a medium saucepan, whisk together all of the ingredients except the gum. Place over medium heat.
When mixture is starting to heat up, add bubblegum pieces. Bring to a simmer.
Stir constantly until gum is almost completely dissolved and base has started to thicken a bit.
Remove from heat and place in a container with a lid. Cover and place in fridge until completely cold. (6 hours to overnight).
Once chilled, remove from fridge and strain mixture through a fine sieve/strainer to remove the remaining bits of gum.
Pour cream mixture into your ice cream maker and process according to manufacturer's instructions.
You can make this and throw in some mini gumballs just before you put it in the freezer, if you like, but I much prefer it without.
Childhood in a bowl.